Outlet 360: 7 Elephants
Front-of-house
Set in Dubai’s financial district and the brainchild of owner Munir Sati, 7 Elephants is a newly opened bar/lounge. The concept and the name are unorthodox to say the least. Apparently, the brand was inspired by seven friends who were stock traders and elephants were chosen as their mascot as they symbolise good fortune.
According to 7 Elephants’ GM Guy Gavillet, “The concept is a celebration of international influence. The theme runs across our food and beverage offering. The concept is value orientated. Everything in Dubai seems to have the tendency towards fine dining but we’re not trying to do that.”
In fact, Gavillet is keen to highlight that unlike most venues in DIF, people wearing sandals, shorts and t-shirts are more than welcome. The laid-back feel continues with the food. “Being a lounge/ bar, the food offering is more of a shared plate concept. The food is very tactile so you can socialise with friends, smoke shisha, have small bites and just carry on throughout the whole night,” says Gavillet.
The venue currently comprises 160 covers but the gargantuan space could probably could accommodate twice that number. Creative Clinic was brought in to create the open and airy oasis. The venue is lounge orientated with low level seating. A refreshing white beige and brown colour palate adorns the interior and is accented with lush, tropical greenery. Dominating the space is a massive screen popular with sports fans and a 35metre long bar, said to be the longest on the UAE.
When it came to staffing, Gavillet focussed on personality as well as skill. “From my experience in Dubai, every venue that you go to seems to be along the same lines of ‘yes sir, no sir’. We didn’t really want to go down those lines. It was more a case of selecting staff that had character and could bring something from their personal experience to every guest that came in rather than just a generic service.”
Opening just before the summer was a risky move but if anything, it’s paid off. “The menu’s gone off so well to the point that we’re being looked at as a restaurant now.” Although he doesn’t confirm expansion plans, he doesn’t rule out a 7 Elephants part two. “Maybe we’ll see a 7 ½ Elephants” laughs Gavillet.
Back-of-house
The outlet seems to have taken the number seven and made it a theme throughout. In addition to its seven cuisine menu (British, Balinese, Indian, Italian, Spanish, Mexican and Middle Eastern) featuring seven dishes from each cuisine, there are seven nationalities in the kitchen. Chef Mahmoud Turkmani says that it’s a mere coincidence albeit a funny one.
As a young chef, he spent time in Peru, Spain and Montenegro so it’s fitting that Turkmani is at the helm of a kitchen which puts out such a selection of international fare. “It was very challenging but for me as a chef it was also very exciting because you always want to travel. So either you travel physically or you can travel with the food by learning about the culture. So once we discussed the nationalities, I tried to learn the basics and what was authentic from each region. Most of the regions we feature on the menu are places that I’ve been to.”
With such a varied menu, challenges are bound to arise when it comes to managing the supply chain. Turkmani explains: “Compared to 16 years ago it’s easier. There are many suppliers that will help you to get the product but still, you might need to order seven 15 days in advance.” However, the Syrian chef has learnt to take matters into his own hands. If there is a product he wants, he'll go straight to the source and make the necessary introductions.
“In the summer I travel and I meet the farmers and suppliers. I go to Spain a lot and I have Cecina on the menu. So I met the actual farmer in Lyon in Spain and I introduced him to one of my suppliers in Dubai.”
For the chef, who started his professional life as a hairdresser, it’s preferable to work with people who understand the product rather than big suppliers. “Once I like the story and the product and I feel that it’s something I can use, I will use it.”
Amongst the signature platters and dishes including tandoori skewers, chicken and coconut salad, fish cakes, Italian truffle salami, raw kibbeh, shrimp tacos and a dessert platter that combines the best of all seven cuisines. The trips to Spain seem to be paying off as the Spanish and the Mexican sharing plates are the most popular items on the menu.
The successful execution of such a complex menu in a venue not intended to operate as a restaurant is not easy feat. Turkmani puts it down to the diversity in his team.
“I really like to mix nationalities because as much as they learn from me, I also learn from them and from their backgrounds. My sous-chef is Peruvian and my other chefs are Indonesian, Serbian, from the Philippines and Sri Lanka. In the bakery there’s another Syrian guy but he’s from a different city than me so it’s different food. Together, I think we make a good team and very nice food!”